Filtering by Category: Salads

As we approach the end to another summer, there are still a few treats left in the season. This pairing of the southern classic, fried green tomatoes, and a spicy arrabiata sauce is a perfect way to burn through the abundance of fruit showing up on the vines right now. Add in some fresh basil and some reduced balsamic vinegar and you have a late summer recipe to send the season out in style.

Arrabbiata means angry in Italian, denoting the spiciness in this tomato based sauce. Simmer the red pepper flakes and garlic together in olive oil before adding in your tomatoes. This will allow the heat and favor to diffuse into the oil and into your finished sauce.

Simmer the vinegar slowly over low heat to reduce. This will ensure you don’t over reduce or scorch the syrup. Reducing the vinegar not only makes it more sauce like, it concentrates the flavor. The sweetness in the vinegar is important as it counters the heat in the arrabbiata, and makes the dish more balanced as a whole.

Ingredients:

2 large green tomatoes (either roma or beefsteak); sliced

8 oz burrata cheese

½ cup fresh basil; chopped

½ cup arugula; chopped

2 large eggs; whisked

1 cup flour

1 cup cornmeal

1½ cup balsamic vinegar

1 cup vegetable oil

2 tbsp olive oil

salt & pepper to taste

Arrabbiata Sauce

4 large san marzano or roma tomatoes; chopped

2 cloves garlic; minced

1 tbsp red pepper flakes

2 tbsp fresh basil; finely chopped

2tbsp olive oil

salt & pepper to taste

Method:

Add olive oil, chopped garlic, and red pepper flakes to saute pan and simmer over medium/low heat. Simmer for two-three minutes, stirring occasionally. Add in your chopped tomatoes and raise the heat to medium, continuing to simmer for another 10 minutes. Stir and break down the tomatoes using a wooden spoon before transferring to a food processor. Pulse the sauce until it achieves a light chunky consistency. Add in the fresh chopped basil then set aside.

Add the vinegar to a small sauce pot and bring to a simmer. Drop the heat to low and reduce the vinegar to the consistency of a light syrup. Remove vinegar from the heat, add to a small bowl and set to the side.

In three separate bowls add your eggs, flour, and cornmeal. Take the sliced green tomatoes and dredge them first in the flour, then in the eggs, and finally in cornmeal, before setting aside on a wire rack.

In a high sided pot add the cup of vegetable oil and set over medium/high heat. The oil should reach approximately 300 degrees. If you don’t have a thermometer to measure this, a good way to test the oil is to just have a spare piece or two to test fry. When the oil is at the proper temperature, the tomatoes should turn a golden brown after about a minute on each side. Remove the tomatoes from the oil with a slotted spoon and drain on a paper towel before seasoning with salt and pepper.

Toss the remaining chopped basil, arugula, and olive oil together with some salt and pepper. Plate a small amount of the arrabbiata sauce before placing your fried tomatoes on top. Top the tomatoes with the salad of basil and arugula, then add the burrata on top and drizzle the balsamic syrup.

While charring in a hot pan may not be the first treatment that comes to mind for cucumber, I promise you will be happy with the results. Cucumbers are in the squash family, so cooking them this way really isn’t too far outside the norm. Due to their especially high water content, cucumbers must be seared in a screaming hot pan or they will steam instead of char. Cut the cucumber in half vertically and salt the exposed flesh before cooking to draw out excess water and pat dry before adding to the pan.

Ingredients:

1 persian hothouse cucumber; halved lengthwise

4 carrots; halved lengthwise

6-8 bibb lettuce leaves

⅓ cup pepitas

⅓ cup feta cheese

½ cup sour cream

2 tsp turmeric

2 tsp fresh lemon juice

2 tsp marjoram

Salt and pepper to taste

Method:

In a mixing bowl whisk together sour cream, lemon juice, salt, pepper, and marjoram. Cover the crema and refrigerate until needed.

Add a tablespoon of the olive oil to a large saute pan and place over high heat. When the pan has become very hot and the oil begins to smoke, very carefully add the cucumbers cut side down. Sear the cucumbers for approximately one minute then flip and lower the heat. Continue to saute the cucumbers for another two minutes then remove from the pan and drain on paper towels.

Toss the carrots with the remaining tablespoon of olive oil then season with salt and pepper. Cook the carrots in a saute pan over medium heat until fork tender, then set aside and drain on paper towels until ready to use.

Plate the lettuce leaves then fan out the carrots and cucumbers on top. Liberally add the crema then garnish with the pepitas and feta.

Summer makes cooking very easy as it supplies us with a glut of beautiful and delicious ingredients to use. At the top of both those categories are Ranier cherries. Super sweet, with golden flesh and a bright red blush, you could do very well with just placing them in a bowl and letting your guests go at it. For those interested in a slightly more elaborate treatment though, this salad balances the Ranier’s sweet flavor with the bitterness of endive, smoky black pepper bacon, and creamy hazelnut butter.

For this recipe, it is recommended to use thick cut bacon. Thinner cuts won’t break down properly and you’ll end up with bacon bits instead of the nice crispy lardons the recipe calls for. Using a thick cut, and cutting the bacon into a small dice before rendering slowly will get you the best results. Cook the bacon over low heat very slowly to cook all the fat out, then drain on a paper towel lined plate. Reserve 3 tbsp of the bacon fat for your vinaigrette.

Toss the hazelnuts in olive oil and salt before roasting the oven, then cool. To remove any skins from the hazelnuts, simply dampen a towel and clean the skins off after roasting. It's important to let them cool after roasting them in the oven. Placing them directly in the food processor while still hot will cause the hazelnuts and oil to separate and prevent the “butter” from coming together. If this happens, or if you accidentally add too much oil, add in a tbsp or 2 of cold water to bring everything back together and smooth out the texture. You want to shoot for a very creamy and easily spreadable consistency.

INGREDIENTS:

2 cups Ranier cherries; pitted and halved

3 strips thick cut bacon; diced

1 large endive spear; cleaned and halved with leaves separated

1 cup mache greens

½ cup crumbled goat cheese

Hazelnut Butter

1 cup hazelnuts

5+1 tbsp olive oil

2 tbsp honey

2 tsp salt

2 tsp vanilla extract

1 tsp cold water (optional)

Cherry Vinaigrette

1 cup Rainier cherries; pitted and halved

1 tbsp champagne vinegar

3 tbsp reserved bacon fat

1 tbsp chopped thyme

METHOD:

Preheat your oven to 375°. Toss the hazelnuts in a tbsp of olive oil with salt to season before transferring to a lined sheet tray and placing in your preheated oven. Roast the hazelnuts for 12-15 minutes until golden brown. Transfer the nuts to a paper towel lined plate and place in the fridge to cool. Once cool, place the nuts, honey, salt, and vanilla extract into a food processor. With the motor running, slowly start to drizzle in the remaining 5 tbsp of olive oil and process until very smooth and creamy.

Meanwhile, place a saute pan over medium-low heat and add in your bacon. Render the bacon slowly until very crisp then transfer to a paper towel lined plate to drain.

In a food processor add the cup of pitted cherries along with the champagne vinegar and chopped thyme. With the motor running, add the reserved bacon fat a tbsp at a time. Transfer the vinaigrette to a small bowl and chill.

To assemble, run a long streak of the hazelnut butter across the plate before adding you endive leaves, mache, and cherries. Fill the endive leaves like cups with the cherries, goat cheese, and bacon, before liberally adding dollops of the dressing around the plate.

Summer has come on strong, making the idea of turning on the oven and making the kitchen even hotter very unappealing. This crab salad will keep you and the kitchen cool on a warm evening. Use lump crab meat here, or anytime you use crab really. Claw meat isn’t as tender and has a much stronger flavor that most find unpleasant.

Jalapeño is low on the list of the world’s hottest peppers, but it can still be too spicy for some. To help with this, wear gloves and then remove the seeds and veins. Capsaicin, the active ingredient in peppers that gives them their heat, is mostly contained in the seeds and veins. Make sure you wear gloves for this though, as capsaicin can remain on your hands even after a thorough washing and any contact with your face will burn quite a bit.

Mache greens are a small tender green available at most farm markets. They are soft in texture with a nutty flavor and beautiful dark green color. They usually come with the root bundle still attached and a lot comes in a package. If you have a few extra plant pots hanging around, plant whatever you don’t use to come back to later. They do well in mixed sun and loose rich soil.

Ingredients:

1 cup lump crab meat

2 cups watermelon; cut into 1” cubes

½ cucumber; sliced into wide strips on a mandolin

1 cup yellow cherry tomatoes; halved

1 jalapeño; veined, seeded, and sliced on a mandolin

1 cup mache greens

⅓ cup mint leaves

⅓ cup basil leaves

¼ cup lime zest

¼ cup fresh lime juice

¾ cup extra virgin olive oil

Salt and pepper to taste

Method:

Add lime juice to a blender and slowly drizzle in olive oil with the motor running. Season with salt and pepper to taste then set aside.

For the uninitiated, burrata is a cream filled mozzarella cheese. Burrata is a wonderful, fresh ingredient on it’s own, that is exceptional with just some bread and a drizzle of olive oil and salt. In this salad though, it really stands out with it’s heavenly texture and indulgent creaminess. To serve; slice each piece in half, exposing the filling. Gently turn each half inside out and plate. Serving the cheese this way will enable you to cut it with a fork without chasing it all over the plate.

I make a version of this salad in mid to late summer with peaches. Since it is still April though I used red plums, which are an excellent substitute. Make sure to heat the grill for at least ten minutes before starting your plums and to clean the grill well with an oiled cloth. This will ensure high heat and a clean surface so you get proper caramelization on the fruit.

Reduced balsamic is possibly my favorite condiment. It’s great on everything from salads to ice cream. And it’s simple to make. Simply simmer balsamic vinegar over medium-low heat until it achieves the consistency of a light syrup. Use a small pot and stir often with a rubber spatula. Remember the vinegar will thicken more once it cools so do not over reduce or you will get something more akin to molasses in consistency. If this happens simply whisk in a teaspoon or so of cold water to thin the syrup back out.

Ingredients:

2 red plums; halved and quartered

16 oz fresh burrata; halved

16 oz baby arugula

⅓ cup fresh basil; chopped

⅓ cup fresh mint; whole leaf

2 tbsp fresh mint; chopped

⅓ cup shaved almonds

2 tbsp honey

¼ cup fresh lemon juice

¾ cup + ⅓ cup olive oil

1 tsp vanilla extract

1 cup balsamic vinegar; reduced

Salt to taste

Method:

Pour balsamic into a small sauce pot and set over medium low heat. Simmer balsamic, stirring often, until reduced to a light syrup. Remove the pan from heat and let the reduced balsamic cool.

Preheat your grill with burners on high. Toss plums in ⅓ cup olive oil so they are well covered. Place your plums on the grill evenly spaced. Grill plums 3-4 mins on each side, looking for good grill marks on each side before flipping. Let plums cool on a wire rack.

In a medium mixing bowl, add in lemon juice, honey, and vanilla extract. Whisk ingredients until they are well mixed. Gradually drizzle in olive oil while whisking, then add chopped mint and season lightly with salt to taste.

In a large mixing bowl, toss together baby arugula, basil, mint, and almonds. Dress salad before serving on top on plums and burrata, finishing with a drizzle of reduced balsamic.